Mac & Cheese Chicken Tender Quesadillas

1Cook the frozen breaded chicken tenders (12) according to package instructions, usually about 20-25 minutes in a preheated oven at 400°F (200°C) until golden and crispy. Once cooked, chop them into bite-sized pieces.

2Prepare the Cracker Barrel Sharp Cheddar Macaroni and Cheese according to the package instructions. Once done, mix in the chopped chicken pieces and season with salt and pepper to taste.

3Heat a large skillet over medium heat and add 1 tablespoon of olive oil (2 tablespoons). Place one tortilla in the skillet and spread a generous amount of the mac and cheese chicken mixture over half of the tortilla, then sprinkle with shredded cheddar cheese and a few black olives.

4Fold the tortilla in half to cover the filling and cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling, adding more oil as needed.

5Once all quesadillas are cooked, cut them into wedges and serve hot with a side of tomato soup (1 cup) for dipping.